Corned beef has nothing to do with corn — at least, not the kind of corn we usually think of. Peppercorns don’t have anything to do with corn, either. And it turns out that pink peppercorns don’t have anything to do with corn OR pepper. How’s that for a “huh”?
A “corn” in old-time (or olde [...]
Continue reading about When a Peppercorn is not a Corn … or a Pepper
You can add visual appeal, flavor, and exotic flair to any dish just by topping it with an edible flower or two. (Which you probably already have growing in your backyard.) Sprinkle rose petals onto a bowl of vanilla ice cream, and suddenly you have a romantic dessert guaranteed to knock the socks off of [...]
Spices have always made the world go ’round: during the Greco-Roman era, the Incense Route (which stretched from Egypt to India) played host to traders buying and selling spices such as cinnamon, turmeric, and cardamom; during the Middle Ages, the key players in the spice commerce were Arab traders and the Republic of Venice. [...]
This leafy green herb is just as at home in Latin America as it is in Southeast Asia–from salsa and guacamole to dal and curry, cilantro takes center stage. It is, in fact, the world’s most-widely-consumed fresh herb.
Many people know cilantro by its other names–Chinese parsley or Mexican parsley–but not many people realize that cilantro [...]
Continue reading about Cilantro–Bold, Flavorful, and Versatile
The only edible member of the orchid family, vanilla is one of the world’s most fragrant and best-loved spices. There are three main areas of vanilla production: Tahiti, Madagascar, and Mexico. The variety found in Tahiti has strong fruit and floral overtones, while the type native to Mexico (used by Aztecs and Mayans to flavor [...]
Like ginger, turmeric is a root. It is native to India and is used for cosmetic and dyeing purposes along with culinary ones. It is also an important part of Indian wedding rituals and religious ceremonies. Often times, turmeric is used instead of the much-more-expensive saffron to lend a yellow color to food. Though not [...]
“Thymus” meant “courage” in ancient Greek; the herb was associated with style and elegance. In the Middle Ages, thyme symbolized chivalry. A bed of thyme was also thought to be a home for fairies. In France, the herb was considered to be an outward indication of the Republican spirit that led the French people to [...]
“The young sow wild oats; the old sow sage,” goes the adage. Arabians associated sage with immortality while the Romans called it salva, or in Latin, to “heal” or “save.” (Hence, the modern-day word “salvation.”) There are hundreds of varieties of sage, ranging from the purple-flowered common sage to the more exotic varieties like pineapple [...]
This herb–which smells a bit like a pine forest–has been used since the days of the ancient Greeks. Back then, it was considered to be a memory aid–students wore garlards of it while studying for exams. It protected against evil spirits in medieval times, and in the 1500s in Europe, it was used to perfume [...]
Many different types of sweet bell peppers are dried and ground to make paprika. The best paprika is made in Hungary, where the selection, drying, and blending of the peppers is considered to be a culinary art form–the sweetest paprika is made by removing the ribs and seeds from the pepper before drying and grinding [...]
